French Macarons with Marshmallow Frosting

Here is the plan. I made you French Macarons with Marshmallow Frosting. YAY!

Here was the plan. I made you a beautiful Pavlova, but my husband ate it before I had a chance to take a photo of the gorgeous cake. That’s right. My husband ate my homework. Literally!! I’m still a bit upset.

This is a photo of it. If you follow me on , chances are you already saw said photo.

Look at that! He left me with 1/8 of a cake. I set it on the table to dry, and he thought I left it there for him to stuff his face with it.

Anywho…

Let’s discuss these gorgeous treats!

Have you ever made Macarons? It has been a while since I added a recipe for them on this blog. Macarons with Lemon Buttercream Filling were the ones I shared last. Might I add that those are plain delicious. Sweet and lemony – SO! Good!

I decided to make them again for you because, well, I want you to make them, of course. I also made them because I got this really cool gadget from OXO and couldn’t wait to use it! It’s an egg separator – it separates the egg whites from the yolks!

Separating the whites from the yolks is one of the daunting tasks that comes with making macarons, and sometimes I just can’t be bothered. But, from now on, this little toy is going to do all the work for me!

Macarons are one of the prettiest, if not the prettiest, cookies. You can have them in any color you want, and most of the time, with any type of filling that you prefer. I often make mine with a chocolate ganache, but this time I really wanted to try them out with a marshmallow frosting because it’s fluffy, it’s glossy, and it’s sweet! And it looks really, really pretty sandwiched in between these beautiful cookies. Doesn’t it?!

In all honesty, though, macarons can be a bleeeeeep to make. 🙂 BUT, if you follow a few of my helpful tips, you will be well on your way to making the perfect macaron:

Do not overmix. Overmixing will make the cookies crack. Mix just until combined and then leave it alone.

Once you pipe out the cookies, let them dry for one hour before baking.

Get to know your oven. Macarons in my oven like to be baked at 315 F. for 15 minutes.

Assemble the macarons when they are completely cooled.

Macarons taste best after 24 hours. Once all of your macarons are assembled, put them in an airtight container, place them in a cool place, and let rest for 24 hours.

For the Marshmallow Frosting

Instructions

For the Macarons

Place the egg whites in your mixer's bowl and mix until frothy; gradually pour in the superfine sugar, and continue to beat until the mixture is glossy and stiff peaks form.

At this point, you may want to add in a few drops of food color and mix just until combined. Set aside.

Sift together the almond flour and powdered sugar into a large mixing bowl.

With a large spoon, mix well to incorporate the almond flour and sugar.

Using a rubber spatula, gently fold in 1/4 of the meringue into the almond mixture.Continue folding the rest of the meringue until completely incorporated.

Fit a piping bag with a 3/8-inch round tip and fill it with the macaron mixture.

Pipe the batter into small rounds onto the prepared baking sheets.

Allow to dry at room temperature for 1 hour.

Preheat oven to 315.

Bake the macarons for 12 to 15 minutes; cookies are done when they no longer jiggle when you touch them on top. Rotate the baking sheet after 6 minutes for even baking.

Remove macarons from oven and transfer to a cooling rack; do not remove from baking sheets.

Let completely cool.

In the meantime prepare the frosting

In a small mixing bowl beat egg whites and salt.

Gradually add sugar, and continue to beat until soft peaks form.

Microwave corn syrup on high for 1 1/2 to 2 minutes, or until boiling.

Slowly pour a stream of the corn syrup over the egg whites, beating until mixture is stiff and glossy.

Add vanilla and beat until thoroughly combined.

After the macarons have completely cooled, turn half of the caps on their backs and pipe about 1/2 teaspoon of the filling onto it and cover with another cap.

Once all of your macarons are assembled, put them in an airtight container, in the refrigerator and let them rest for 24 hours.

Recipe Notes

Do not overmix. Overmixing will make the cookies crack. Mix just until combined and then leave it alone.Once you pipe out the cookies, let them dry for one hour before baking.Get to know your oven. Macarons in my oven like to be baked at 315 F. for 15 minutes.Assemble the macarons when they are completely cooled.Macarons taste best after 24 hours. Once all of your macarons are assembled, put them in an airtight container, place them in a cool place, and let rest for 24 hours

Disclosure: I received the OXO Egg Separator for free, however all opinions are my own, and I was not paid nor asked to give a positive review.

I would love to know what oven you are using. My oven at home seems to burn my macarons before they are baked in the middle. I’m also getting hollow shells. My oven has a baking convection oven setting I wonder if I should use that setting instead. Not sure what’s wrong with my macarons :(.

HI! 🙂 I use a regular, home oven. You will need to set down the temperature a bit. All ovens work differently. It took me a few tries before I finally found my oven’s right temperature to bake macarons.

The only time I made macarons they were a very similar color. Isn´t it a gorgeous color for a macaron? The thing is I don´t really like to eat them. But they are so pretty Kate! Perfect to give as gifts.

My good friend who is from France would definitely say those macs are good and puffy, like they should be!!! I just stuffed my face with macs this last weekend, one of the best cookies!!! Your addition of marshmallow center sounds fun! Hugs, Terra

OH, my heart still feels sorry for you that your hubby ate your pavlova before you took photos of it. I guard my food like a hawk… but I can see that happening with my hubby or my son.

I would have let it get to me, but you shook off the pavlova and still managed to make these beautiful macarons. They look spectacular and someday I will get my baking chops good enough to make them. 🙂

Kate, these are the prettiest French Macarons! I love that they are the perfect shade of pink and the marshmallow filling makes them look dainty and girlie. But, it is your photography that makes them jump off my laptop screen! Your hubby owes you BIG TIME for eating your Pavlova. For shame! Perhaps a nice fat gift certificate to purchase something special from Etsy, Sur la Table or Williams-Sonoma is in order? Yes. Yes, that’s his punishment. LOL! xo

These macarons are soooo gorgeous and perfect looking! These are on my bucket list to bake this year and I have persuaded a local baker here to teach me how to make them because I am so scared and have heard how hard these are to make. Thank you for your tips! And how is your husband going to make up for eating the Pavlova?? 🙂

They’re absolutely stunning. Hands down, the prettiest thing you’ve ever made and you’ve made lots of gorgeous things! The color!! The marshmallow filling. The clarity of your photos. And your hubs ate your homework.Omg I would have flipped! on mine!